Soft, citrusy, and totally scrumptious especially with a drizzle of glaze, these vegan lemon poppy seed muffins are gluten-free and oil-free!
After posting this lemon poppy seed mug cake, I received many requests for a full-batch lemon poppyseed muffin recipe so here it is. Soft, citrusy, and totally scrumptious especially with a drizzle of glaze! In the photos I simply use coconut cream on top, but you could also go use the pineapple-sweetened, easy, blender lemon glaze from the mug cake version. Enjoy!
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Ingredients
- 1 1/2 cup oat flour
- 1/2 cup maple syrup
- Juice of 1 lemon (about 2 tbsps)
- Zest of 1 lemon
- 1/2 cup applesauce
- 2 tbsps tapioca starch
- 2 tsps baking powder
- 1 tsp baking soda
- 3 tbsp poppy seeds
- Optional: 1/4 tsp turmeric for extra color
- Toppings: Use this frosting from the mug cake version or drizzle with coconut cream
Instructions
- Preheat the oven to 350F.
- Combine all the ingredients in a mixing bowl. Stir to combine.
- Either line your muffin pan with paper liners or lightly coat with coconut oil.
- Fill each muffin about 3/4 of the way with batter.
- Bake for 25 mins at 350F.
- Cool for a few minutes then glaze if desired and eat!
HI,
I’m in love with all your ideas and recipes! When I’m going to bake something sweet you’re my go to recipe site now, can’t believe i’ve only just discovered it too! I really wanted to make a lemon cake of sorts but not too sure about using so much maple syrup, is there another lemon cake recipe you might have? Or any suggestions on subbing the syrup? Thank you! xx
Hi Kerri! This is the only lemon cake/muffin I have at this point, I don’t have a fruit-sweetened one (honestly mostly because dates tend to ruin the light color of anything lemon-y ha). But you could take out the maple syrup and applesauce from this recipe and add in 1 cup of date paste instead. You may need a little less flour in that case, so go with 1 1/4 cup unless it seems way too liquid-y. Or add extra lemon juice to offset the flour, up to you. Good luck, and I am so happy to hear you are liking the recipes 🙂
I just made these! (I came to them via the ones with almond flour which we can’t have due to issue with nuts.) They turned out really well. My only complaint was there were only 10 small muffins ;). I was expecting 12 (I never read things properly) so had mixture in 10 cases before I realised there was no more mixture! Anyway I guess double batches are a thing?! I liked the slightly crispy outer and fluffy inner. I think I may up the poppy seeds next time – I notice you put far more in the almond flour version? I also added lemon oil as well as zest because….well LEMON. Can anything be too lemony? (Partner says my pesto is too lemony but what does he know??!! ) Thanks for your inspiring recipes!
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Hi Jane! I’m so happy you liked them🤗 Oooh yes, I usually plan for 8 with this recipe and only add an extra one or two if there is too much batter left. I tend to be a muffin pan over-filler. Um honestly idk what two years ago me was thinking being so skimpy on the poppy seeds🤔 I’m going to change that right now. And I 100% agree–there is no such thing as TOO lemony haha! That pesto of yours sounds right up my alley😋
Hi! I am going to an Easter roast dinner tonight, and I want to bring these. I do not have tapioca, to you think cornstarch will work? Also, every time I make oil-free cupcakes and muffins, they stick to the liners… Should I make these without liners?
Thank you 😀
Yes cornstarch will be fine! And they will stick to the liners especially when warm so spraying the pan and baking them without liners is a great idea 🙂
Hi Natalie!
I been wanting to try your muffin recipe so bad, however I there aren’t any almond flour or oat flour in my city. What other alternative flour would you suggest me to use and how much of flour do I use for this recipe?
Thank you so much, looking forward for your reply! 🙂
Hello! Thanks for spicing up our lives. My 3 kiddos are happy!
Quick question: Are these muffins okay to freeze? I like making big batches so I’m not in kitchen much.
I am so happy you guys liked them🤗 And yes they freeze quite well!
Thanks for the recipe. It’s now my son’s favorite. Quick question: Can I sub the syrup for honey? I want to make a big batch to freeze but syrup is wayyy more expensive than honey.
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Yes absolutely–honey will be delicious with the lemon, great idea 🙂 I am so happy he loves them too!